You say pepper sauce, we say sauce au poivre, Chef! This classic French sauce elevates the taste of anything this lipsmacking liquid touches. Today that’s line-caught hake fillet, pan-seared to perfection. Served wtih oven-roasted butternut and a feta & fresh oregano salad. Expect to hear exclamations of “C’est délicieux!” around the dinner table tonight.
Hake & Roast Butternut
Hake & Roast Butternut
with Danish-style feta & fresh oregano
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butternut
- Creme Fraiche
- Crushed Black Peppercorns
- Cucumber
- Danish-style Feta
- Fish
- Fresh Oregano
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Salad Leaves
From your kitchen:
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, ½ the oregano, a drizzle of olive oil, and seasoning.
HEAVENLY HAKE
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the Fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining oregano. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, ½ the oregano, a drizzle of olive oil, and seasoning.
HEAVENLY HAKE
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the Fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining oregano. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 150ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, ½ the oregano, a drizzle of olive oil, and seasoning.
HEAVENLY HAKE
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the Fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining oregano. Perfection, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CREAMY PEPPER SAUCE
Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 150ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
FETA SALAD
In a bowl, combine the salad leaves, Cucumber, the feta, ½ the oregano, a drizzle of olive oil, and seasoning.
HEAVENLY HAKE
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
TIME TO DINE
Plate up the Fish and drizzle over the au poivre sauce. Side with the fresh salad and the Butternut. Garnish with the remaining oregano. Perfection, Chef!
Frequently Asked Questions
What is the preparation time for Hake & Roast Butternut?
The preparation time for Hake & Roast Butternut with Danish-style feta & fresh oregano is between 25 and 45 minutes.
What is the total time required to make Hake & Roast Butternut with Danish-style feta & fresh oregano?
The total time required to make Hake & Roast Butternut with Danish-style feta & fresh oregano is between 40 and 60 minutes.
How many servings does Hake & Roast Butternut provide?
4 servings
What are the main ingredients in Hake & Roast Butternut?
Beef, Beef Stock, Butternut, Creme Fraiche, Crushed Black Peppercorns, Cucumber, Danish-style Feta, Fish, Fresh Oregano, Line-caught Hake Fillet, Line-caught Hake Fillets, Salad Leaves
What is the nutritional information of Hake & Roast Butternut?
Calories: 433.9, Carbs: 31.2 grams, Fat: grams, Protein: 33.3 grams, Sugar: 7.8 grams, Salt: 627.1 grams
How do I prepare Hake & Roast Butternut?
FETA SALAD: In a bowl, combine the salad leaves, cucumber, the feta, ½ the oregano, a drizzle of olive oil, and seasoning. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). CREAMY PEPPER SAUCE: Boil the kettle. Place a pan over medium heat with a knob of butter. Once melted, stir in the black pepper, the stock, and 50ml [100ml]|#7DA0D7 of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover. TIME TO DINE: Plate up the fish and drizzle over the au poivre sauce. Side with the fresh salad and the butternut. Garnish with the remaining oregano. Perfection, Chef! HEAVENLY HAKE: Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
What should be prepared from my kitchen to make Hake & Roast Butternut?
Beef, Beef Stock, Butternut, Creme Fraiche, Crushed Black Peppercorns, Cucumber, Danish-style Feta, Fish, Fresh Oregano, Line-caught Hake Fillet, Line-caught Hake Fillets, Salad Leaves
How many calories does Hake & Roast Butternut have?
433.9 calories
How much fat content does Hake & Roast Butternut have?
grams
Woolies Products in this dish
